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Grilled Rubbed Pork Recipe
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Grilled Rubbed Pork Recipe

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Susan Tuma of Faribault, Minnesota perks up pork tenderloin with an easy rub that's both sweet and spicy. "We make this dish all summer long, and I get loads of requests for the recipe because the meat is so moist and flavorful," Susan says. "The leftovers make great sandwiches, too."
TOTAL TIME: Prep: 5 min. + marinating Grill: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 5 min. + marinating Grill: 25 min.
MAKES: 6 servings

Ingredients

  • 2 pork tenderloins (1 pound each)
  • 3 tablespoons brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper

Nutritional Facts

220 calories: 4 ounce-weight, 6g fat (2g saturated fat), 91mg cholesterol, 76mg sodium, 8g carbohydrate (0g sugars, 1g fiber), 33g protein Diabetic Exchanges: 0 starch, 4 lean meat

Directions

  1. Place pork in a 13-in. x 9-in. dish. Combine the remaining ingredients; rub over pork. Cover and refrigerate for up to 3 hours.
  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 6 servings.
Originally published as Grilled Rubbed Pork in Light & Tasty June/July 2004, p51

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


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